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Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

2008 Best on the Best: Chui Lee Luk, chef/owner, Claude’s, Sydney

I go to Pontip (16 Campbell St, Haymarket, NSW, 02 9211 2208) for Thai vegetables and confectionery, and Everspring (421-425 Sussex St, Haymarket, NSW, 02 9211 2980) for Chinese vegetables, as well as dried oysters, scallops, abalone and sea cucumber. Another must-stop is the Live Craft Centre (84 Dixon St, Haymarket, NSW, 02 9281 2828) for premium quality Chinese teas. When it comes to buying kitchenware, all the staff at Chef’s Warehouse (111 Albion St, Surry Hills, NSW, 02 9211 4555) are enthusiastic about sharing their knowledge. The Bay Tree (40 Queen St, Woollahra, NSW, 02 9328 1101) is great for French porcelain and English glassware. My favourite bottle shop is Five Way Cellars (4 Heeley St, Paddington, NSW, 02 9360 424). The staff there have got me to try English sparkling wine, obscure Champagne houses and various Trappist beers.

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Café My current favourite is Love Supreme (180A Oxford St, Paddington, NSW, 02 9331 1779) for breakfast or brunch on weekends. Everything is organic and/or handmade. I like their changing range of savoury tarts offered as an alternative to the usual fare of eggs, muesli, etc. Coffees aren’t bad either.

Winery Ashton Hills in the Adelaide Hills produces pinot noir that I have always enjoyed matching dishes to and drinking.

Drinking hole My ideal bar offers food accompaniments worthy of their wine/cocktail list. For this reason, I like MoVida (1 Hosier La, Melbourne, Vic, 03 9663 3038) Aperitif, (7 Kellett St, Kings Cross, NSW, 02 9357 4729) and North Bondi Italian Food 118-120 Ramsgate Ave, North Bondi, NSW, 02 9300 4400).

Cheese One of my favourite cheese varieties is Gruyère, and I can’t get past Heidi’s  aged version (aged around 18 months). I like observing the development of the young cheese maker at Bruny Island (03 6260 6332), especially fond of the Tom.

Where you’re eating next I’d like to take some time out to explore Japanese cuisine in its native environment: find the specialist in Zen Buddhist vegetarian cuisine in Kyoto, say, or learn to appreciate the difference between Tokyo and Osaka interpretations of noodle soups (Masa, our sommelier, is from Osaka and doesn’t really like the Tokyo style that predominates in Sydney, I want to get to the bottom of this continuing area of contention between us), or explore the kaiseki tradition.

Claude’s, 10 Oxford St, Woollahra, NSW, (02) 9331 2325, www.claudes.com.au.
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